Fruity dragonfruit instant 'ice cream'

I'm having a dragonfruit kind of summer! (Dragon fruit/dragonfruit? - I dunno.)  I made this dessert when our Tassie friend dropped by recently, and I've made it again because it's delicious.  You will need a large and powerful blender or food processor for this, my friends!

I have another version of this on the blog already, but I'm easing myself into blogging again, so I thought why not?  Two birds one stone etc ...  Have I mentioned that I fell over again just before Christmas?  At least I fell fully on my knee, so my ribs had a shakeup but not a catastrophic event.  My knee wasn't happy though.  Reminder to self: Do not slip on wet bathroom floors!!

  

Miss P. doing the instant ice cream shuffle

This recipe is taken from a Matt Preston (Aussie food critic/cookbook author) one.  And as regards copyright  - I've rewritten the prose (as I always do).  Aussie copyright law says a list of ingredients is not under copyright (I mean how many ways can you say - one teaspoon of sugar?), but the prose is subject to it, so I always put the method in my own words.

Anyway, here it is:

Serves 6:

ingredients:

500g. (17 oz) frozen dragonfruit (or fruit of your choice)

40-50g. (1.5 oz approx) caster sugar or icing sugar

1 large egg white

1-2 tbs cherry liqueur (or vanilla extract or your fave liqueur)

1-2 tbs lemon juice, if not using liqueur

fresh fruit for serving, and some chopped-up dried fruit if you wish to gild the lily - I used dried dragonfruit of course :-)

Method:

Grab your super-sonic processor/blender and throw in the fruit

Whizz it and whizz it and whizz it till it starts to get soft and creamy - will take several (even 5) minutes

Add the sugar after a couple of minutes of whizzing, or when you remember it

Then tip in the egg white and the liqueur, and give it a quick blitz

Serve immediately with the fresh and dried fruit

Will store in the freezer for a few days, but is best eaten ASAP

Notes:

I used a mix of fruit - mostly dragonfruit with some raspberries and strawberries - but you choose!  You can use bananas, or pineapple, or stone fruit; whatever you fancy.  Just chop it up and freeze it before using in this dessert.  I bought the frozen dragonfruit (too lazy to peel and chop the spiky, fresh ones), but sliced up the strawberries and froze them the night before with the fresh raspberries

just a few ingredients

frozen fruit ready for blitzing

just starting to go creamy on the right hand side

and here's Miss K. about to dig in - yes really it's that pink!

so strange!  Looks kinda like dried liver or dead dog - tee hee

looks pretty odd when dried, but all-Aussie so that's good

and the ever-delightful Miss P. the Poet about to indulge when she was here

The first one was not quite as vibrant in colour as the one I made most recently; I think I used a greater mixture of berries and dragonfruit that time, so it didn't go quite as vibrantly, lusciously pink!  This is so simple and so fresh; definitely worth a go.

(Nasir Khan Bangladesh - Wikimedia Commons)